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Chemistry of Nitrites and Antimicrobial Effects on Cured Meats

WHO recently released a report suggesting that consumption of processed meats represents an equal health risk compared to activities such as smoking. Although the authors of the report have subsequently claimed misrepresentation, the public’s perception of processed meats has become increasingly negative. Therefore, the industry has been challenged to enhance the safety of processed meats through funding alternatives to nitrites (more specifically nitrosamines) which have been identified as the additive of most concern.

In the following webinar, expert speakers Keith Warriner and Azadeh Namvar will describe the chemistry of nitrites and their function in cured meats. Specifically, it will cover the antimicrobial effects of nitrites to control clostridium botulinum and other pathogens. The role of nitrites as a flavor and antioxidant constituent will be described during the session too. A review of the WHO report will be discussed in relation to the impact of nitrites on human health. The regulations relating to cured meats will be provided and alternatives to nitrites than can be applied in line with the concept of clean labeling.

Session Highlights

Chemistry of nitrites

Review of functionality of nitrites in cured meats

Review of IARC findings on the negative health effects of processed meats

Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become...
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